Stuffed Peppers My Way

Stuffed Peppers My Way

This rice-stuffed pepper recipe is made with roasted green bell peppers filled with a mixture of Arborio risotto, tomatoes, herbs, and feta cheese.

Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
385 Calories

Recipe Instructions

Step 1
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Step 2
Bring water to a boil in a medium saucepan. Stir in rice. Reduce heat, cover, and simmer until liquid is absorbed, about 20 minutes. Remove from heat and set aside.
Step 3
Return peppers to the oven until warmed through, about 5 minutes.
Step 4
Meanwhile, place peppers cut-side down on the prepared baking sheet. Roast in the preheated oven until tender and skin begins to brown, 25 to 30 minutes.
Step 5
While peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook and stir onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes.
Step 6
Stir in tomato and cook for 5 minutes. Spoon in cooked rice and stir until heated through.
Step 7
Remove from heat, mix in feta cheese, and spoon mixture into pepper halves.
Stuffed Peppers My Way
Stuffed Peppers My Way
Stuffed Peppers My Way
Stuffed Peppers My Way

Ingredients

  • 1 teaspoon salt
  • 1 cup water
  • 1 pinch ground black pepper
  • 1 tablespoon olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 1 tomato, diced
  • 2 green onions, thinly sliced
  • 2 green bell peppers, halved and seeded
  • 0.5 cup crumbled feta cheese
  • 0.5 cup uncooked Arborio rice

Categories

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